Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1073 | 2015-11-18 14:30:28 | 55.50 | 93% |
| 403 | 2015-02-17 19:57:29 | 65.81 | 98% |
| 217 | 2014-08-18 17:05:05 | 58.27 | 96% |